CN106615081A - 一种三姜精油涂膜保鲜无花果果实的方法 - Google Patents
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Abstract
本发明提供一种三姜精油涂膜保鲜无花果果实的方法,以沙姜精油、高良姜精油、生姜精油和壳聚糖等多种具有抗菌活性的物质作为保鲜剂,包括如下步骤:选果、消毒、一次风干、涂膜、二次风干、包装。本发明融合了沙姜精油、高良姜精油、生姜精油和壳聚糖等多种具有抗菌活性的物质,三种姜的精油与壳聚糖复配制成的膜对无花果果实采后贮藏具有明显的保鲜作用,可显著延缓无花果果实采后口感和风味的变化,可使呼吸高峰推迟出现,并能显著抑制丙二醛含量的增加及相对电导率和多酚氧化酶活性的上升,从而大大延长保鲜期,而且方法简便,取材易得,成本较低,容易推广。
Description
技术领域
本发明涉及农产品保鲜技术领域,具体涉及一种三姜精油涂膜保鲜无花果果实的方法。
背景技术
无花果是一种开花植物,隶属于桑科榕属,主要生长于一些热带和温带的地方,属亚热带落叶小乔木。无花果果实呈球根状,尾部有一小孔,花粉由黄蜂传播。无花果除鲜食、药用外,还可加工制干、制果脯、果酱、果汁、果茶、果酒、饮料、罐头等。无花果干无任何化学添加剂,味道浓厚、甘甜。无花果汁、饮料具有独特的清香味,生津止渴,老幼皆宜。无花果树枝繁叶茂,树态优雅,具有较好的观赏价值,是良好的园林及庭院绿化观赏树种。它当年栽植当年结果,是最好的盆栽果树之一。如果大力开发无花果盆景,效益将十分明显,是目前利润率最高的盆栽果树之一。在《圣经》(新约)中也有无花果与耶稣的故事(四福音)。无花果水分含量较大,无硬大的种子,鲜果不易保存,最基本的保存方法是利用冰箱进行冷藏保存,但冷冻后果实的细胞壁会被破坏,解冻后,果质就会浆化,不管是口感还是营养价值都会受到影响。当然还可以采用充气(主要是充氮)包装储存方式,使果子进入休眠状态,延长其保存时间。但这种方法一般家庭做不到的,氮气的来源比较困难,而且费钱费力,得不偿失。
化学防腐剂对果实保鲜上有一定效果,但许多人工合成的化学防腐剂在安全性上日益受到人们关注。植物是抑菌活性物质的天然宝库。植物精油又叫香精油、芳香油和挥发油,属于植物体内的次生代谢物质。大量研究表明,许多植物中含有抑菌成分,其活性物质主要是精油。研究发现,20μL/L的叶桂油、大蒜精油、肉桂油、丁蕾油和丁香叶油能显著抑制采后油桃、番茄、杏等果实在室温高湿条件下的腐烂,而且有效延迟了油桃果实的成熟衰老过程;30mg/L丁香叶油熏蒸处理几乎完全抑制甜樱桃果实灰霉病的发生;15μL/L柠檬醛能完全抑制柑橘绿霉菌菌体、青霉菌和酸败菌离体生长。因此,开发植物精油为主的天然防腐保鲜方法,替代传统的保鲜方法,并延长保鲜期,降低保鲜成本,在果实保鲜上有较好的应用前景。
发明内容
本发明的目的是提供一种三姜精油涂膜保鲜无花果果实的方法,采用三种姜的精油与壳聚糖复配制成的膜对无花果果实进行保鲜,可显著延缓无花果果实采后口感和风味的变化,从而延长保鲜期,而且方法简便,取材易得,成本较低,容易推广。
为了实现上述目的,本发明采用的技术方案如下:
一种三姜精油涂膜保鲜无花果果实的方法,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的无花果果实;
2)消毒:将无花果果实浸泡于臭氧水溶液进行消毒,沥干;
3)一次风干:将消毒后的无花果果实放入风冷烘房,风冷干制至总质量减少5%~10%;
4)涂膜:将经一次风干后的无花果果实浸泡于三姜精油-壳聚糖涂膜溶液中0.5~5min;
5)二次风干:将涂膜后的无花果果实再次放入风冷烘房,风冷干制至总质量减少3%~8%;
6)将经二次风干的无花果果实包装,0~4℃贮藏。
根据以上方案,所述臭氧水溶液中臭氧的浓度为0.2~0.5mg/L,消毒的时间为0.5~1.5min。
根据以上方案,所述一次风干的温度控制在5~10℃,风干时间为8~15h。
根据以上方案,所述三姜精油-壳聚糖涂膜溶液包括如下组分及其体积分数:沙姜精油0.1%~1.0%、高良姜精油0.1%~1.0%、生姜精油0.1%~1.0%、壳聚糖0.5%~1.5%。
根据以上方案,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为0.5%~1.5%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.1%~1.0%的沙姜精油、0.1%~1.0%的高良姜精油和0.1%~1.0%的生姜精油,再加入体积分数为0.25%的乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
根据以上方案,所述二次风干的温度控制在5~10℃,风干时间为5~8h。
涂膜保鲜是通过在果蔬表面或内部异质界面上人工涂一层薄膜,一方面阻塞果蔬表面的气孔和皮孔以及抑制对气体的交换,减少水分的蒸发,改善果蔬外观品质;另一方面充当防腐抑菌剂的载体,避免微生物的污染,从而达到延长其保鲜期的目的。壳聚糖作为一种新型无毒无害的天然食品保鲜剂,被广泛应用于食品工业领域。沙姜、高良姜和生姜精油也具有广谱杀菌活性和安全性,可作为食品防腐剂,尤其是应用于果蔬贮藏保鲜上有广阔的应用前景。壳聚糖膜可以作为精油类抗菌剂的载体,这是因为载体中精油逐渐释放气体到包装袋中并在包装内保持较高的浓度,从而达到抑制或杀死包装空间和果蔬表面微生物的目的。
本发明的有益效果是:
1)本发明融合了沙姜精油、高良姜精油、生姜精油和壳聚糖等多种具有抗菌活性的物质,三种姜的精油及其与壳聚糖复配制成的膜对无花果果实采后贮藏具有明显的保鲜作用,可显著延缓无花果果实采后口感和风味的变化,可使呼吸高峰推迟15~20d出现,并能显著抑制丙二醛含量的增加及相对电导率和多酚氧化酶活性的上升;贮藏后第90d,超氧化物歧化酶、过氧化氢酶活性分别较对照增加2~3倍,而过氧化物酶活性较对照降低了一半以上,从而大大延了无花果的保鲜期;
2)本发明方法简便,取材易得,成本较低,容易推广。
具体实施方式
下面结合实施例对本发明的技术方案进行说明。
实施例1:
本发明提供一种三姜精油涂膜保鲜无花果果实的方法,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的无花果果实;
2)消毒:将无花果果实浸泡浓度为0.3mg/L的臭氧水溶液中1.3min进行消毒,沥干;
3)一次风干:将消毒后的无花果果实放入风冷烘房,在7℃风冷干制10h,至总质量减少8%;
4)涂膜:将经一次风干后的无花果果实浸泡于三姜精油-壳聚糖涂膜溶液中4min;
5)二次风干:将涂膜后的无花果果实再次放入风冷烘房,在5℃风冷干制5h,至总质量减少6%;
6)将经二次风干的无花果果实包装,3℃贮藏。
进一步地,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为0.9%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.25%的沙姜精油、0.2%的高良姜精油和0.35%的生姜精油,再加入体积分数为0.25%的吐温-80乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
实施例2:
本发明提供一种三姜精油涂膜保鲜无花果果实的方法,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的无花果果实;
2)消毒:将无花果果实浸泡浓度为0.4mg/L的臭氧水溶液中1.0min进行消毒,沥干;
3)一次风干:将消毒后的无花果果实放入风冷烘房,在8℃风冷干制11h,至总质量减少7%;
4)涂膜:将经一次风干后的无花果果实浸泡于三姜精油-壳聚糖涂膜溶液中2min;
5)二次风干:将涂膜后的无花果果实再次放入风冷烘房,在6℃风冷干制6h,至总质量减少4%;
6)将经二次风干的无花果果实包装,4℃贮藏。
进一步地,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为1.1%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.3%的沙姜精油、0.2%的高良姜精油和0.25%的生姜精油,再加入体积分数为0.25%的吐温-80乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
实施例3:
本发明提供一种三姜精油涂膜保鲜无花果果实的方法,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的无花果果实;
2)消毒:将无花果果实浸泡浓度为0.5mg/L的臭氧水溶液中0.9min进行消毒,沥干;
3)一次风干:将消毒后的无花果果实放入风冷烘房,在9℃风冷干制10h,至总质量减少6%;
4)涂膜:将经一次风干后的无花果果实浸泡于三姜精油-壳聚糖涂膜溶液中3min;
5)二次风干:将涂膜后的无花果果实再次放入风冷烘房,在7℃风冷干制5h,至总质量减少5%;
6)将经二次风干的无花果果实包装,1℃贮藏。
进一步地,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为1.0%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.3%的沙姜精油、0.3%的高良姜精油和0.2%的生姜精油,再加入体积分数为0.25%的吐温-80乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
以上实施例仅用以说明而非限制本发明的技术方案,尽管上述实施例对本发明进行了详细说明,本领域的相关技术人员应当理解:可以对本发明进行修改或者同等替换,但不脱离本发明精神和范围的任何修改和局部替换均应涵盖在本发明的权利要求范围内。
Claims (6)
1.一种三姜精油涂膜保鲜无花果果实的方法,其特征在于,包括以下步骤:
1)选果:选择晴天采收、八至九成熟、无机械损伤和病虫害的无花果果实;
2)消毒:将无花果果实浸泡于臭氧水溶液进行消毒,沥干;
3)一次风干:将消毒后的无花果果实放入风冷烘房,风冷干制至总质量减少5%~10%;
4)涂膜:将经一次风干后的无花果果实浸泡于三姜精油-壳聚糖涂膜溶液中0.5~5min;
5)二次风干:将涂膜后的无花果果实再次放入风冷烘房,风冷干制至总质量减少3%~8%;
6)将经二次风干的无花果果实包装,0~4℃贮藏。
2.根据权利要求1所述的三姜精油涂膜保鲜无花果果实的方法,其特征在于,所述臭氧水溶液中臭氧的浓度为0.2~0.5mg/L,消毒的时间为0.5~1.5min。
3.根据权利要求1所述的三姜精油涂膜保鲜无花果果实的方法,其特征在于,所述一次风干的温度控制在5~10℃,风干时间为8~15h。
4.根据权利要求1所述的三姜精油涂膜保鲜无花果果实的方法,其特征在于,所述三姜精油-壳聚糖涂膜溶液包括如下组分及其体积分数:沙姜精油0.1%~1.0%、高良姜精油0.1%~1.0%、生姜精油0.1%~1.0%、壳聚糖0.5%~1.5%。
5.根据权利要求1所述的三姜精油涂膜保鲜无花果果实的方法,其特征在于,所述三姜精油-壳聚糖涂膜溶液的制备方法为:以涂膜溶液的总体积计,体积分数为0.5%的乙酸作为溶剂,先后加入体积分数为0.5%~1.5%的壳聚糖和0.75%的丙三醇成膜助剂,搅拌1h至壳聚糖完全溶解;以涂膜溶液的总体积计,加入体积分数为0.1%~1.0%的沙姜精油、0.1%~1.0%的高良姜精油和0.1%~1.0%的生姜精油,再加入体积分数为0.25%的乳化剂,继续搅拌30min;最后加入总质量0.1%的二甲基硅油作为消泡剂,在无菌条件下以20000r/min的转速均质1min,然后静置1h,去掉表面的泡沫即得三姜精油-壳聚糖涂膜溶液。
6.根据权利要求1所述的三姜精油涂膜保鲜无花果果实的方法,其特征在于,所述二次风干的温度控制在5~10℃,风干时间为5~8h。
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